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Chicken Roast


1 chicken in pieces3 carrots, peeled and cut into thirds3 ribs celery, peeled and cut into thirds3 medium-sized onions3 medium-sized tomatoes3 medium-sized potatoes6 dsp of virgin olive oil100 gr of pinenuts100 gr of almonds1 cup dry white wine1 chicken stock cube1 1/2 tablespoons kosher salt2 tsp cracked white pepper1 lemon juice2 fresh bay leaves6 cloves garlic, roughly chopped2 tbsp of virgin olive oil1 cup chicken stock2 tbsp roasted garlic
Season the chicken pieces inside and out with the kosher salt and white pepper to taste.

Prepare an oven dish of glass or clay, then with a clove of garlic rub the bottom, place the bay leaves inside the cavity and put inside oven the chicken pieces.

Peel the potatoes, carrots, celery, tomatoes and onions. Cut them into large pieces and put them add to the oven dish.

Pour on the preparation the lemon juice, pine nuts, almonds, pepper and salt to taste.

In a small glass of warm water dissolve the stock cube and pour onto the chicken along the white wine and the oil, as evenly as possible.

Heat the oven at 180° and leave the preparation to cook for an hour and a half.

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